Crispy Parmesan and Gruyere Potato Gratin Recipe

Introduction

This Crispy Parmesan and Gruyere Potato Gratin is a golden, cheesy side dish that features layers of thinly sliced Yukon Gold potatoes baked with rich cream, garlic, thyme, and a blend of nutty Gruyere and sharp Parmesan cheeses. Perfectly crispy on top and creamy inside, it’s great for holidays or comforting weeknight dinners.

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 1/2 cups heavy cream
• 1 cup shredded Gruyere cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, cut into small pats

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Rub the inside of a baking dish with the cut side of a garlic clove, then lightly butter the dish to prevent sticking and add subtle flavor.
2. Step 2: Slice the Yukon Gold potatoes into 1/8-inch thick rounds using a mandoline or sharp knife to ensure even cooking.
3. Step 3: Arrange half of the potato slices in the baking dish, overlapping slightly. Season with half the salt, pepper, thyme, and minced garlic.
4. Step 4: Sprinkle half of the Gruyere and Parmesan cheese evenly over the potatoes.
5. Step 5: Repeat the layering process with the remaining potatoes, seasonings, and cheeses.
6. Step 6: Pour the heavy cream evenly over all the layers, letting it settle into the gaps.
7. Step 7: Dot the top with pats of unsalted butter and sprinkle extra Parmesan for a crispy, golden crust.
8. Step 8: Cover the dish with foil and bake for 30 minutes.
9. Step 9: Remove the foil and continue baking for 20–25 minutes, or until the top is deeply golden and bubbly.
10. Step 10: Let the gratin rest for 10–15 minutes before serving to allow the layers to set for easier slicing.

Tips & Variations

• Use a mandoline to slice potatoes evenly and thinly (about 1/8 inch) for the best texture and even cooking.
• Substitute Gruyere with Fontina, White Cheddar, or Emmental for a different but delicious flavor.
• If fresh thyme is unavailable, use dried thyme but reduce the amount to about one-third since it’s more concentrated.
• Allow the gratin to rest before serving to help it hold its shape when sliced.

Storage

Let the gratin cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F to restore the crispy top, or microwave individual portions if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How thin should I slice the potatoes?

Slice potatoes about 1/8-inch thick. Thinner slices cook more evenly and create a creamier texture in the gratin.

Can I make this ahead of time?

Yes, you can assemble the dish up to a day ahead. Cover tightly and refrigerate, then bake just before serving for best results.

Crispy Parmesan and Gruyere Potato Gratin Recipe

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★★★★★

5 from 62 reviews

This Crispy Parmesan and Gruyere Potato Gratin is a golden, cheesy side dish that layers thinly sliced Yukon Gold potatoes with a rich cream mixture, garlic, thyme, and a blend of nutty Gruyere and sharp Parmesan cheeses. It’s elegant enough for holidays and comforting enough for weeknight dinners. Baked until bubbly and golden, every bite is creamy and packed with flavor.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes and Seasonings

• 2 pounds Yukon Gold potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 clove garlic, minced (plus 1 clove to rub on baking dish)

Dairy and Fats

• 1 1/2 cups heavy cream
• 1 cup shredded Gruyere cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small pats

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Rub the inside of a baking dish with the cut side of a garlic clove to infuse subtle flavor, then lightly butter the dish to prevent sticking.
2. Slice Potatoes: Using a mandoline or sharp knife, slice the Yukon Gold potatoes into 1/8-inch thick rounds. Even, thin slices ensure uniform cooking and a creamy texture.
3. First Layer: Arrange half of the potato slices in the baking dish, slightly overlapping each slice. Season this layer with half the salt, pepper, fresh thyme, and minced garlic.
4. Add Cheese: Sprinkle half of both the shredded Gruyere and grated Parmesan evenly over this potato layer.
5. Second Layer: Repeat the layering process with the remaining potatoes, salt, pepper, thyme, garlic, and the rest of the Gruyere and Parmesan cheeses.
6. Pour Cream: Slowly pour the heavy cream evenly over the layered potatoes and cheeses, allowing it to settle between the layers.
7. Top with Butter and Cheese: Dot the top of the gratin with small pats of unsalted butter and sprinkle extra Parmesan cheese on top to encourage a golden, crispy crust.
8. Cover and Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes to start the cooking process and retain moisture.
9. Finish Baking: Remove the foil and continue baking for an additional 20-25 minutes until the top is deeply golden, bubbly, and crisp.
10. Rest: Let the gratin rest for 10-15 minutes after baking to allow the layers to set firmly, making it easier to slice and serve.

Notes

• For best texture, slice potatoes evenly and thin—aim for 1/8-inch slices.
• Let the gratin rest before serving so the creamy layers hold together well.
• Use high-quality cheese for maximum flavor and melt—aged Gruyere and real Parmesan make a difference.
• You can assemble the dish up to a day ahead and refrigerate before baking.
• Dried thyme can substitute fresh thyme in smaller amounts (about one-third quantity).
• Freezing is not recommended as cream-based dishes can become grainy; if necessary, freeze before baking and thaw overnight.

Keywords: potato gratin, cheesy potatoes, Gruyere, Parmesan, side dish